4 whole chicken breasts, halved
2 cans cream of chicken soup
1 c. milk
7 oz. Pepperidge Farm herb stuffing mix
1/2 c. butter

Boil chicken for 45 minutes. Save 1 cup chicken broth. Cut up chicken and arrange in bottom of 9"x13" baking dish. In small bowl combine soup and milk and pour over chicken. Sprinkle stuffing mix over top. In small saucepan heat broth and butter to boiling. Pour over stuffing. Bake, covered, for 1 hour at 350 degrees. Makes 8 servings.